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Cranberries

Happy November! In honor of November and the soon approaching American holiday, Thanksgiving, I had to utilize the fruit of November – Cranberries! With fall, comes fresh cranberries. Fresh cranberries seem to only enter your local grocery store between mid-October through the holidays, which stinks. Luckily fresh cranberries freeze well and can be stored all year long, so stock up now! I’ve been wanting to make fresh cranberry scones since May, well now I finally can and they were worth the wait.

They are without a doubt my new favorite scone recipe! The tart cranberries pair beautifully with fresh orange zest and the soft pillowy dough. I like to top these scones with turbinado (raw) sugar for an added crunch to contrast the soft inside. These scones are even better with a small smear of soft butter and a cup of camomile tea or coffee. Perfect for breakfast or afternoon tea.

Scones are easy to make and don’t take long to whip up! If you have guests from out of town or friends and family coming for brunch, these are a must have. This recipe is great, if you have left over cranberries from Thanksgiving and don’t want to through them out.

3. Add your cubed butter into your dry ingredients. You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

4. Add your beaten egg, cranberry mixture and milk and mix until you have a dry/sticky dough. If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together. (You don’t want a super crummy dough, but you don’t want a really moist dough either).

5. On a baking sheet lined with parchment paper, place 6-9 blobs of dough down. Top with turbinado sugar and bake the scones for 12-15 minutes. Scones are done when the edges are a light golden brown and firm to the touch.